Green chilies 4
Ginger garlic paste 1sp
Chili powder 1sp
Garam masala 1sp
Cinnamon 1 inch stick
Bay leaf 1
Jeera / Cumin 1sp
Curry leaves 6
Salt to taste
Cilantro chopped 1/2 cup
Mint leaves 1/2 cup
Basmathi rice 2cups
Soak chickpeas over night and presser cook till done.
Heat pan add oil, add whole garam masala , jeera and curry leaves.
Saute till they turn light brown.
Now add sliced onions and slit green chilies.
Saute and add ginger garlic paste.
Cook till onions turn golden brown.
Add Boiled chana and washed rice.
Also add Chili powder, garam masala, salt, cilantro and mint leaves.
Saute for 5 minutes and add 31/2 cups water and mix well.
Cover and cook till done.
After adding water you can even transfer everything to electric rice cooker or presser cooker to cook further.
Serve hot with any kurma or raita.
I have served this pulao with Dum aloo.
Check to see what my fellow bloggers are cooking for Blogging Marathon # 22.
Also sending this recipe to Amrita's Rice recipes event.